Chocolate Key Lime Pie

This raw vegan chocolate key lime pie recipe is adapted from the traditional key lime pie but with a boost in antioxidant rich superfoods. The crust is made with golden berries which resemble a raisin and are high in protein and lower in sugar compared to other berries. This is a diabetic-friendly dessert that can be enjoyed without all the unnecessary carbs and sugars. INGREDIENTS Makes 1, 9" pie Crust: 1 cup macadamia nuts 1 cup tigernut flour 1/8 tsp salt zest of 1 lime 1/4 cup cacao powder t/4 tsp vanilla bean powder or extract Filling: 2 avocados 4 tbsp BochaSweet 1/4 cup lime juice 1 tbsp maca 1/4 cup cacao butter 1/4 cup coconut oil 1/2 can chilled coconut milk pinch of salt optional: 1 tbsp MCT oil optional: 2 tbsp collagen/gelatin Whipped Cream: 1/2 cup fresh coconut meat 1/2 cup chilled coconut milk 1/2 tsp salt 2 tbsp BochaSweet splash of fresh coconut water optional: 2 tbsp collagen/gelatin Toppings: 1 lime 1 tbsp coconut shreds 1/4 cup chopped pistachios DIRECTIONS In a food processor grind ingredients for the crust for a few minutes. You want the consistency to stick together and the golden berries well emulsified so upon pressing between fingers the dough sticks together. Grease a 9” pie dish with coconut oil and press dough into the dish making sure to imprint the crust along the edges. Prepare the ingredients in a food processor for the filling. Melt down the cacao butter and coconut oil and add with the rest of the ingredients. Blend until smooth and creamy. Pour into the pie and generously spread evenly using a spatula. Transfer pie to the freezer for 6 hours or overnight. When ready to consume, make the whipped cream. Blend ingredients in a food processor. Add to the pie or serve on the side. Garnish with cut limes, zest, coconut shreds, and chopped pistachios.